Growing up, when the weather cooled off, my mom would make a suuuuper simple pumpkin soup, no frills, just pumpkin and not much else – I’ll post here soon! Then, when I moved to the US, I became completely obsessed with all the fall spices that take over the season. So, I married my mom’s soup to all the spices I could find, and boom! Delicious. This spiced up version of my mom’s soup has been on my fall menu since then, and it is a total hit.
Give it a try! Take a picture and share with me on Instagram by tagging me or using #cookingwithaline
Carve to Table Pumpkins
Ok so, right around Halloween I start to hoard pumpkins, because, why the hell not? It’s seriously the perfect time to do that!
I love carving pumpkins, but rather than focusing on getting my pumpkin perfect, I just care about saving as much of it for eating as I can. I’m one of those weirdos at carving parties, collecting the pumpkin parts I can cook into my “to keep” bowl, and that’s mostly what I focus on for the night. One time, at a work Halloween party, I literally just walked away with my pumpkin, without even carving it at all ahah. I mean, it makes no difference because, as you can see below from this year’s carving party at my house, I’m… not that good.
Unlike me, everyone else did pretty awesome work!! I didn’t even bother lighting up my sad pumpkin. By the time they were done with their pumpkins, I had already cut mine up and prepped it for roasting ahaha. Priorities.
My fridge couldn’t really handle all the pumpkins ahah I was too tired to cut everything that night, and saved some to deal with in the morning. I swear my fridge never really looks this bad!! (maybe sometimes….)
[accordion title=”Vegan Tips”]
Oi Vegan Friends!! This recipe can be 100% vegan – Just replace the chicken stock with water or veggie stock.
So, before you ask me if you can use canned pumpkin for this, the answer is absolutely freaking no! Trust me, I tried, and it turns out gross. Don’t do it. It’s so not worth it.
Now that you know that, go ahead and preheat your oven to 375-400F
Arrange the pumpkins on a baking sheet, drizzle with some olive oil, season with salt and pepper and bake until they are soft.
Then just heat up some olive oil in a large pot. Throw in the onion and the ginger, roughly chopped.
When the onions are soft, add in your spices.
Cook them for a little bit…
Then throw in the sweet potatoes.
Stir to combine and add the roasted pumpkins.
Add the stock.
Pick out the big spices, like the star anise, cinnamon sticks, cloves. The trick here is to remove them before adding the vegetables and then place them back on top of the liquid. Alternatively, you can just make a little pouch with a cheese cloth to make it easier to scoop out.
Bring to a boil, then reduce to a simmer.
When the potatoes are soft, blend everything with an immersion blender, until it is smooth.
Please note the worst burn scars I have collected along my arms come from making soup, particularly this one. Be super careful when blending!!!!!!!!!
Enjoy your pumpkin soup drizzled with coconut milk and olive oil.
Some pepitas and dried cranberries too!
Make it, take a picture and share with me on Instagram by tagging me or using #cookingwithaline
- About 3lbs of pumpkin peeled and cut into cubes
- 2 Tbsp of olive oil plus more for drizzling and garnish
- 1 whole onion peeled and cut into chunks
- About a tsp of ginger peeled and roughly chopped
- 2 whole star anise
- 2 cinnamon sticks or about a tsp or ground
- 3 whole cloves or about 1/4 tsp ground
- a pinch of nutmeg
- 1/4 tsp cayenne pepper or more if you like it extra spicy
- About 2 cups of sweet potatoes peeled and cut into cubes
- About 1 quart of chicken stock or water, or vegetable stock
- Salt and pepper to taste
- 1 cup of coconut milk
- 1 cup of pepitas
- 1 cup of dried cranberries
- Preheat oven to 375-400F.
- Arrange the pumpkin cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake until soft – approx 30 mins.
- In a large stock pot, heat 2 tbsp of olive oil over medium heat.
- Add the onion and the ginger, and cook until the onion is transparent – approx 3 mins.
- Add all the spices and stir.
- Add the sweet potatoes and stir.
- Add the roasted pumpkins, and stir – (try to keep the whole spices on top so they are easier to scoop out before blending – alternatively, you can just make a little pouch with a cheese cloth with the spices inside, then just remove the little pouch all at once).
- Add the stock and cook until the potatoes are soft – approx 20 mins.
- Season with salt and pepper.
- Remove from heat and blend using an immersion blender until everything is smooth*
- Serve and garnish with coconut milk, olive oil, pepitas and dried cranberries.